Arctic Char with Sorrel Pesto and Pumpkin Leaf Thoren on CBC's Weekend Morning Show

This morning I will be presenting the following on CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Gorgeous Arctic Char is available year round at Gimli Fish.  It is consistently a beautiful product.

The Bean or Pumpkin Leaf Thoren is a Kerala, South India recipe.  I used a mix of tender zucchini leaves and stems, squash and pumpkin leaves as well.  I'm thinking of trying these leaves in a Tajine dish substituting for Swiss Chard, although, that is healthy in the garden now as well. 

Arctic Char with Sorrel Pesto

Pesto
2 handfuls fresh sorrel (gorgeous perennial available to plan from Sage Garden Herbs)
1 handful basil
1/2 cup walnuts or pecans, chopped
1 garlic clove
juice of one lemon (optional, I left it out as the sorrel is very lemony)
1/4 cup good olive oil
black pepper

Arctic Char
2 tbs olive oil
1 fillet of Arctic Char (available fresh and local from Gimli Fish)
pinch sea salt
good pinch black pepper

1. Purée the pesto ingredients in a food processor or with a mortar and pestle. 
2. Heat olive oil in large pan over medium-high heat.  Season the fish and add it, skin side down for a few minutes (maximum 5).  Turn fish and cook for a few minutes more, depending on thickness of fish.  Remove fish from heat, plate and spoon pesto over. 

OR  Spoon a generous amount of the sorrel pesto over the uncooked Arctic Char and grill, on one side of a very hot BBQ until done or bake at 400º for 10-15 minutes, depending on the thickness of the fish.

Enjoy!

OR  Mix Sorrel Pesto with sour cream and spoon over cooked Arctic Char when plating.

Bean Leaf or Pumpkin Leaf Thoren

3 cups finely shredded bean or pumpkin leaves (use the youngest leaves and stems)
1 dried chili
1 pinch cumin seeds
2 shallots (or half of red onion)
1 cup grated coconut (unsweetened  A good one is available at Dino's Grocery Mart)
1 tbs oil (olive or canola, I often add a drizzle of good coconut oil on later for flavour and health)
2 tsp rice
2 tbs chopped onion
1 dry chili, broken
salt, to taste

1. Grind the chilli, cumin seeds and shallots together, coarsely.  Crush in the grated coconut.  Mix all together.
2. Fry mustard and rice in hot oil.  Add onion and chili pieces and sauté.  Add the ground ingredients and fry a little while.  Then add the greens and cook, with a little water and the salt until the water is all evaporated.  Medium heat.

Enjoy!

There are health benefits associated with bean and pumpkin leaves for anti-inflammatory benefits as well as benefiting people living with diabetes as it helps to regulate the blood sugars.  Squash and beans would have been grown, as part of the three sisters or three aunties for excellent permaculture for soil nutrition as well as for the benefits of eating.

Yesterday morning I had the pleasure of presenting this very easy summer grilling idea on CBC's Weekend Morning Show with guest host, Agatha Moir.  The beef can be sirloin or strip loin in this recipe.  Ours is from Swan Hills Ranch in Swan River, Manitoba.  The wonderful salad greens are from Arda Harms Farm near St. Anne, Manitoba.  The greens are available now at Tall Grass Prairie Bakery at the Forks Market!!!

1 steak, sirloin or strip loin
1/2 tsp Ras el Hanout (available at Dino's Grocery Mart or Halal Meats and Specialty Foods on Maryland)
Drizzle good olive oil
Pinch of sea salt
Cracked Pepper
Large Handful Salad greens (Arda Harms Farm now available at Tall Grass Prairie Bakery)
Lemon Vinaigrette (simple to make:  3 parts good olive oil: 1 part fresh lemon juice, oregano, salt and pepper)
Squeeze of fresh lemon juice

Heat BBQ or grill to high heat.  Rub steak with spice blend and let rest.  Prepare salad with dressing on plate.  Drizzle steak with good olive oil and grill to desired doneness.  I prefer rare for this dish but prepare to your enjoyment. 

Once steak is grilled, let rest before cutting across the bias into strips.  Always let cooked meat rest as the juices need to relax before cutting so that you don't lose all of the flavour and moisture of the meat.  As it rests, sprinkle with sea salt, black pepper and a squeeze of lemon.  Cut into strips across the grain of the meat to maximize tenderness (short grains of the meat are more tender).

Enjoy this summer treat!

Pickerel Recipes

Sweet Lake Winnipeg Pickerel is now in Season until July 10th. Recipe as featured on Beverley Watson's CBC Weekend Morning Show.

1. Parchment Paper Fish
Per Fillet:
1 fillet Pickerel – now on sale at Gimli Fish
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade (use your favourite herb)
parchment paper
spray olive oil*



Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

*I like to use a truffle oil olive oil blend.

Enjoy!

2. Tomato Saffron Poached Pickerel

(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
¼ cup orange juice (makes a very fresh flavour)
4 fillets Pickerel
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Pickerel Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.

Enjoy!